First Courses

Cream of potatoes and shallots

Serves:  2

Ingredients:

• 3 medium potatoes
• 15 (crushed) shallots
• tarragon
• balsamic vinegar
• rosemary
• vegetable stock
• gluten-free corn flour for thickening  
• parmesan cheese

Procedure:

1. Boil the potatoes in their skins, peel them when they are still hot and mash them.
2. In the meantime, peel the shallots, place them in an oven-proof dish with a sprig of rosemary, 2 tablespoons of balsamic vinegar, a pinch of salt and some water (about two cm in depth), and cook them in the oven  at  180°C for about half an hour until they brown.   
3. Add 4 tablespoons of corn flour, one teaspoon of tarragon and one teaspoon of olive oil to the mashed potatoes and mix them together.
4. Transfer this mixture into a saucepan and cook gradually, adding a ladle of vegetable stock and, towards the end, add a tablespoon of parmesan cheese.  
5. Serve this cream of potatoes with the shallots on top, and to each portion add a tablespoon of the broth in which the onions were cooked.
6.  Season each portion with a trickle of olive oil.  

Second course

Stuffed potatoes

Serves:  2

Ingredients:

• 2 potatoes
• 50 grams of cooked gluten-free ham
• 1 egg
• 2 tablespoons of grated parmesan cheese
• Gluten-free breadcrumbs
• Salt to taste

Procedure:

1. Peel the potatoes and boil them.
2. Mince or finely chop the cooked ham and mix it with the grated parmesan cheese, salt and egg.
3. When the potatoes are cooked, cut them in half and scoop out a little potato so as to obtain two halves (which look like avocado halves once the stone has been removed).
4. Add the potato you have scooped out to the ham mixture, mix it together well and then fill the potatoes with it.
5. Put the stuffed potatoes (like avocado halves with a filling) into an oven-proof dish, sprinkle them with parmesan cheese, cook them for 20 minutes at 200°C and serve. 

 
Cotriade

Ingredients:

• 1,5 kg of mixed fish: conger eel, cod, mackerel, sole
• 1 kg of potatoes
• 500 g of onions
• Parsley  
• rosemary
• thyme
• 2,5 dl of vinegar
• Extra-virgin olive oil
• Coarse salt
• pepper grains
• gluten-free bread

Procedure:

1. To prepare this typical Breton dish, start by cleaning the fish and cutting it into pieces.
2. Sweat the peeled, chopped onions in a few tablespoons of oil.
3. After a few minutes add the peeled chunks of potato and the herbs.
4. Allow the potatoes, onions and herbs to cook slowly for ten minutes.
5. Add 2 litres of hot water and cook the potatoes etc.
6. Put the fish into the saucepan with the potatoes, onions etc., starting with the fish with the firmest flesh.
7. After ten minutes, remove the fish and the vegetables with a perforated spoon and place them on a serving dish.
8. Season them with the vinegar and a teaspoon of pepper grains.
9. Remove the herbs from the broth, boil it up, flavour it with coarse salt, let the salt dissolve and serve.

 
Gateaux alla Tirolese

Ingredients:

• 800 grams of potatoes
• 100 grams of gluten-free speck
• 100 grams of Fontina cheese
• 1 tablespoon of grated parmesan cheese
• 4 dl of full fat milk
• 1 dl of cooking cream
• butter
• salt
• pepper

Procedure:

1. Peel the potatoes and cut them into slices of about 3 or 4 mm thick.
2. Put them into a saucepan and cover them with cold, salted water.
3. Boil the potatoes and let them cook for 2 or 3 minutes, then drain them delicately taking care not to break the slices
4. Place them in a greased oven-proof dish, alternating layers of potato with the slices of speck and slices of Fontina cheese.
5. Garnish with knobs of butter, season to taste with the salt and pepper. 
6. Cook in a preheated oven (180°) for 30 minutes.
7. If you like, grill the top for the last few minutes before serving.

Vegetables

Crocchette di patate

Ingredients:

• 300 g of potatoes
• 1 egg
• Gluten-free breadcrumbs
• salt

Procedure:

1. Peel the potatoes and cut them into large chunks.
2. Put them in a saucepan with half a teaspoon of salt and cover them with cold water.
3. Cook them for about 20 minutes until they are tender
4. Drain very well and let them evaporate for a few minutes.
5. Mash the potatoes and allow the mashed potato mixture to cool down a little.
6. Make the mashed potato mixture into croquettes, dip them into the beaten egg and then into the breadcrumbs.
7. Fry the potato croquettes in extra-virgin olive oil.

Crocchette di patate

Ingredients:

• 5 large potatoes
• 2 eggs
• Parmesan to taste
• Salt to taste
• A pinch of red pepper
• Gluten-free breadcrumbs

Procedure:

1. Wash the potatoes and boil them in their skins in plenty of water (cut them in half to save time)
2. When cooked, let them cool and then peel them.
3. Mash them with a fork until they are smooth in consistency.
4. Add all the ingredients apart from the breadcrumbs. The croquettes should be quite tasty and above all you should be able to taste the parmesan cheese.
5. Make croquettes with the mixture (similar to the shape of the ones you can buy ready-frozen) and roll them in the breadcrumbs.
6. Fry them in the olive oil until they are golden. NB You are advised to change the oil at least twice, as that way the croquettes will be crisper.

Fiori di Zucca

• 3 potatoes
• Courgette flowers
• 1 egg and 1 yolk
• garlic (1/2 a clove)
• 4 tablespoons of parmesan cheese
• parsley
• olive oil
• rosmary
• a few leaves of mint (optional)
• salt

Procedure:

1. Boil the potatoes, mash them, add the chopped garlic, rosemary, parsley and mint.
2. Add the egg and the yolk and the parmesan cheese.
3. Put this mixture into the courgette flowers, close them up and place them on an oven-proof dish.
4. Season the flowers with a tiny trickle of olive oil.
5. Cook them for 15 minutes in the oven at 180°. 

Pasticcio di patate

Ingredients:

• 1 kg of potatoes
• 200 g gluten-free cooked ham
• 2 Mozzarella cheeses (or Fontina cheese, or cheese in slices) 
• 50 g butter
• Salt to taste

Procedure:

1. Wash the potatoes and boil them in their skins in salted water (do not cook them too long, they must not break)
2. Peel the potatoes
3. Take a non-stick oven-proof dish and put some knobs of butter into it.
4. Cut the potatoes into thin slices (half a centimetre thick) and cover the whole of the bottom of the oven-proof dish (use half of the cooked potatoes).
5. Place a layer of Mozzarella cheese cut into little pieces (or the slices of cheese or of Fontina cheese), then a layer of cooked ham and close with a layer of potato slices.
6. Add some knobs of butter if you like (it is not indispensable to do so)
7. Cook for 30 minutes in the oven at 180°.
8. If you like, grill the dish at the end to brown the surface.